Portuguese Rabbit Hunter Style Food

BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")

Steps:

• Cut up the rabbit into pieces (hind legs, front legs, etc.) as you would cut up a whole chicken, into approximately 9 pieces. Place into a large bowl.
• Add the garlic, parsley, bay leaf, piri-piri, salt, pepper and beer (or enough wine to cover the rabbit) to the rabbit. Mix around to combine everything.
• Cover and refrigerate to marinate for 1 day or at least overnight. The longer it marinates, the better it is! (I hate the gamey taste of wild rabbit - I use storebought rabbit).
• Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
• Add the rabbit a few pieces at a time to brown (careful not to crowd the pot - you want to brown them, not cook them at this point).
• Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
• Bring to a boil, reduce to medium-high heat, cover (leave lid slightly off) and let the rabbit cook for approximately 2 hours, or until tender. Check for salt, pepper, garlic (I add lots because we love it!), little more paprika for colour - all to your taste. Don't let the liquid boil right off - it should end up cooking down to a "gravy". You may need to periodically add some water, but careful you don't add too much too late in the cooking - you don't want it to be swimming in liquid towards the end.
• Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth.
• Serve the rabbit over the rice. Enjoy!

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Steps:

• In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
• When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

HUNTER'S RABBIT

Steps:

• Preheat the oven to 350 degrees F.
• To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
• In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

RABBIT HUNTER'S STYLE

Steps:

• Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
• Transfer to paper towels to drain; crumble and set aside.
• Add the rabbit to the hot bacon fat and brown on all sides.
• Transfer to a slow cooker.
• Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
• Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
• Add in the tomato sauce, water, thyme, and basil; bring to a boil.
• Pour over the rabbit; cover and cook on HIGH for 2 hours.
• Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
• Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.